Neapolitan Cake

   My little Kelsey turned 9 years old last week. I still can’t believe it. She was only 2 years old when she came into my life, and just a tiny little thing (still is). I remember taking her to her first day of preschool, like it was yesterday. Now she’s this mature 9 year old, who is so smart, so kind and such an amazing little lady!

   I wanted to surprise her with a special cake this year. I saw this one on Pinterest (of course), and knew Kels would love it. She is such a girly girl. Lovin’ all things pink! When she came home from school, I set it out on the counter. She started jumping up and down when she saw it! She was so excited!

   When I decided to make this cake for her, I wanted it to be as simple as possible. I used boxed cake mixes for the cakes, but still went with homemade frostings. The results were spectacular!

   The rosettes on the outside of the cake are really easy to do! iambaker.net has a great tutorial for them. She is amazing. Definitely, go check out her website!

Neapolitan Cake

1 (18 oz) box Golden Vanilla cake mix
1 (18 oz) box Strawberry cake mix
1 (18 oz) box Chocolate cake mix
(+ water, oil, eggs needed for the mixes)
Buttercream frosting (see below)
Strawberry buttercream frosting (see below)
Chocolate buttercream frosting (see below)
2D cake decorating tip

Directions:  Make each cake mix according to its package directions, using two 8 inch round cake pans. You will only need one of the round cakes, per flavor. You can freeze the other one for later use! While cakes are cooling, make the buttercream frostings.

Buttercream Frosting

1 cup butter, room temperature
1- 2 pound bag powdered sugar
1 Tablespoon Vanilla extract
4-6 Tablespoons milk

Place butter and vanilla into a large bowl. Beat together until creamy and fluffy. Add in powdered sugar one cup at a time, alternating with the milk. ( I used the 6 Tablespoons of milk, and it was perfect piping consistency)

Strawberry Buttercream Frosting

Take half of the buttercream frosting and place in a seperate bowl. Add a teaspoon of Strawberry extract and just enough pink food coloring to tint the frosting a soft pink.

Chocolate Buttercream Frosting

1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
1 pound powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

In a large bowl, beat the butter and cream cheese until creamy. Gradually add in powdered sugar, beating at low speed until blended. Slowly add in milk and vanilla. Beat until smooth.

In a microwave-safe bowl, melt the chocolate chips for 1 1/2 minutes. Stir at 30 seconds increments. Pour melted chocolate into the mixture. Beat until blended and smooth.

*If chocolate buttercream is too soft to pipe with, place in the refrigerator for a few minutes

To Assemble Cake:

Place one round chocolate cake onto a cake platter or plate. Spread a thin layer of chocolate buttecream to cover top and sides.

Place one round strawberry cake on top of the chocolate cake. Spread a thin layer of strawberry buttercream over the top and around sides of the strawberry cake only.

Place one round vanilla cake on top of the strawberry cake. Spread a thin layer of buttercream frosting around sides and top of the vanilla cake only.

To pipe roses:  Fill a frosting bag, fitted with the 2D decorating tip, with the chocolate buttercream. Pipe chocolate roses all the way around the chocolate cake layer only.

Fill another frosting bag, fitted with the 2D tip, with the strawberry buttercream. Pipe strawberry roses all the way around the strawberry layer, slightly overlapping the chocolate roses.

Fill another frosting bag, fitted with the 2D tip, with the buttercream frosting. Pipe roses all along the sides of the vanilla cake layer, and on the top of cake.

Enjoy this amazing cake! If there are any leftovers, store covered in the refrigerator.

Again, go to http://www.iambaker.net/ , for her rosette tutorial!